Spiced Parsnip and
Mixed Leaf Salad

This delicious warm salad can be served as an appetiser, part of a buffet or simply as an accompaniment to other vegetarian salads.

  • Gluten Free
  • Lactose Free
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 6


  • 2 heaped teaspoons cumin seeds
  • 2 heaped teaspoons ground coriander
  • ½ teaspoon organic ground turmeric
  • Sea salt (optional) and freshly ground black pepper
  • 200ml / ¾ cup coconut cream
  • 2 tablespoons extra virgin olive oil and a little extra for drizzling
  • 1kg / 2lb 4oz medium-sized parsnips, trimmed, peeled, halved horizontally and cut into even-sized lengths
  • 135g / 4½ oz packer or 6 handfuls mixed prepared rocket, baby spinach or other salad leaves


Preheat the oven to 200°C/400°F/Gas mark 6.

In a bowl, mix all the spices and seasoning with the coconut cream and oil. Cook the parsnips in boiling water until softened. Drain, refresh them under cold running water and leave them for 5 minutes in the colander. Put the parsnips into a large roasting dish so that they lie in a single layer. Pour the spice mixture over the parsnips and toss until they are well coated. Roast the parsnips for about 50 minutes to an hour, depending on size. They should be golden and crispy on both sides. Place the parsnips on top of the salad leaves, drizzle with a little extra oil and serve immediately.

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